Why is your home made dressing different than bottled, exept it tastes better? do you see those bottles of "Italian" dressing with the bits of onion and pepper going bad after a month? Does olive oil go bad in a month? Vinegar? Mustard? or spices?...And when you suspend chopped garlic in vinegar....it will keep nigh on to forever. Garlic in oil with out any vinegar is in danger of growing botulism...but if you add vinegar or lemon, you have made it acedic enough to combat that. Linda C

And now for something a little different: This is the chicken salad that was served for years at the annual Antique Show in Salisbury, NC. I think it is the only recipe my dear MIL ever used. Cook two large hens (5-6 pounds each) until tender, cool, and cut white meat in large pieces, dark meat into smaller bits. Mix with the cooked dressing that has been cooled and let stand overnight. Cooked Dressing: 2 TB flour 2 TB sugar 2 t. salt 2 TB butter 2 eggs, beaten 2 t. dry mustard 1 cup water 1/2 cup vinegar Mix dry ingredients; make a paste with part of the water. Then add in the eggs and remaining liquids and cook until thick, stirring constantly. Cook the dressing before mixing with the cut up chicken. The next day, add to chicken/dressing mixture: 2 bunches of celery, chopped fine, juice of two lemons, mayonnaise to the right consistency, red cayenne pepper, and additional salt to taste. Mix well, chill and serve on crisp lettuce. Another good recipe, a contender for the mythical "tea room" is this Chicken and Apricot salad with Double Mustard Dressing: 3 lb. boneless chicken breasts, poached just until tender, cooled to room temp 1 cup dried apricots, cut into 1/4" strips 1/3 cup cream sherry 3 ribs celery, coarsely chopped 4 scallions, green and white parts, sliced on the diagonal 1/2 cup slivered almonds, lightly toasted 3 TB chopped fresh rosemary, or less to taste Double Mustard Mayonnaise 2 egg yolks 2 TB fresh lemon juice 2 TB grainy Dijon mustard 3/4 cup vegetable oil 2/3 cup olive oil 1/4 cup honey mustard salt and freshly ground pepper to taste Cut up the poached chicken breasts into 2" x 3/4" strips and place in a large bowl. Place the apricots and sherry in a small saucepan and bring to a boil. Simmer for 3 minutes, add the apricots and liquid to the chicken. Add the celery, scallions, almonds, and rosemary to the chicken mixture in the bowl and toss to combine. Prepare mayonnaise: In a food processor with a tight lid and fitted with the steel blade, add the eggs, lemon juice, and Dijon mustard and process for 10 seconds. With the machine running, stream in the veg. oil and the olive oil to make an emulsion. Add in the honey mustard and process smooth. Season to taste with salt and pepper. Blend the salad with the mayonnaise. Refrigerate in a covered bowl for at least 2 hours. Serve on lettuce leaves with a sprig of fresh rosemary for garnish. Source: Nantucket Open-House Cookbook, Sarah Leah Chase.

Okay - I called my sister and she said the recipe she uses came from Cooks.com OLIVE GARDEN ITALIAN SALAD DRESSING 1/4 cup white or red wine vinegar (more or less, to taste) 1/3 cup water 1/3 cup vegetable oil or olive oil 1/4 cup light corn syrup 2 1/2 tablespoons grated Romano cheese 2 tablespoons dry pectin (used to thicken jelly) 2 tablespoons beaten egg or egg substitue 1 1/4 tsp. salt 1 tsp. lemon juice 1/2 teaspoons minced fresh garlic or 1 tsp. garlic powder 1/4 teaspoons dried parsley flakes pinch of oregano pinch of crushed red pepper flakes, or to taste Combine all of the ingredients with a mixer on medium speed for 30 seconds -Or- in a blender on low speed for 30 seconds -Or- use a wand mixer on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade. I like to add the hot peppers in the salad that the restaurant uses. It tastes closer to the original that way.

I ran out of time to make two dressings, so I went with a home-made creamy Italian, which tasted great. I realized when we sat down my meal looked very simple, but I think that was fine. (It was Pizza after all.) At least I didn't look like I was trying too hard, and what we had was what I would consider as whole foods. The CF came through for me again with the Lemon Custard Cakes. When my guests dug into those, they actually seemed delighted with what they found! Here's the recipe I used for the dressing, which I highly recommend. Creamy Italian Dressing ⢠1/2 cup mayonnaise ⢠2 tablespoons milk ⢠2 tablespoons cider vinegar ⢠1 teaspoon oregano ⢠1 teaspoon basil ⢠1/2 teaspoon sugar ⢠1/2 teaspoon garlic powder ⢠1/4 teaspoon salt ⢠1/4 teaspoon pepper ⢠4 T. Parmesan cheese In jar with tight fitting lid; combine all ingredients. Shake well.